Rubbed With: Brown Sugar

Brown sugar is a type of sugar product made from sugar cane or sugar beet, consisting of sugar crystals with some residual molasses content. This molasses gives brown sugar its distinct color, flavor, and moist texture. It is less refined than white granulated sugar.

Manufacturers add brown sugar primarily as a sweetener and for its characteristic flavor, which can range from a mild caramel to a deeper, more robust molasses taste. It also contributes to moisture retention in baked goods and can add a desirable brown color. It is commonly found in baked goods, sauces, marinades, glazes, and rubs for meats.

Brown sugar is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for its intended use as a food ingredient. As a type of added sugar, it provides calories and carbohydrates. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and advise consuming at most 10 grams of added sugars per meal. JECFA and EFSA have evaluated sugars as food components, but brown sugar itself is not typically assessed as a separate food additive.